1 1/2 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups tomato pasta sauce (from 26 oz jar)
1 package (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)
1. Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.
2. Cover; cook on Low heat setting 4 to 6 hours.
3. Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.
Option 1: If you decide to thaw, cook on low heat setting 4-6 hours. Our crock pot cooks very fast, so it only took 3 hours for our meal.
Option 2: Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 6-10 hours. Serve over pasta. Sprinkle with cheese.